tag:blogger.com,1999:blog-2688876477955108247.post3698396605822697586..comments2023-12-10T22:00:30.643-06:00Comments on Dinner at Christina's: Less Expensive Cuts of MeatUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2688876477955108247.post-81559404922389606052008-10-23T00:00:00.000-05:002008-10-23T00:00:00.000-05:00Thanks, biz! I should know more than I do b/c my p...Thanks, biz! I should know more than I do b/c my parents were always really good with meats. I guess they just did the brain power for me and I never had to think and learn past that.Christinahttps://www.blogger.com/profile/02170704307873703753noreply@blogger.comtag:blogger.com,1999:blog-2688876477955108247.post-21762428150818350992008-10-22T16:46:00.000-05:002008-10-22T16:46:00.000-05:00My husband likes meat with a side of meat for dinn...My husband likes meat with a side of meat for dinner!<BR/><BR/>There are some key words to look for when choosing your cut. Anything labeled "marinating" or "stewing" beef is a working cut. The same is true for "top round," "bottom round" and "top sirloin." Expect to cook these cuts for a long time. On the other hand, anything labeled "grilling" steak, "tenderloin," "porterhouse," "rib eye" or "T-bone" can be considered a luxury cut. Cook these fast and high.<BR/><BR/>I sometimes marinate "working" meats for up to two days before I either slow roast or throw in the crock pot - works wonders!<BR/><BR/>Hope this helps!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2688876477955108247.post-18105699482035031652008-10-21T20:54:00.000-05:002008-10-21T20:54:00.000-05:00I love pot roasts. This is the perfect time of ye...I love pot roasts. This is the perfect time of year for them. Catherine Newman just posted a recipe for one on Wondertime.com.Nowheymamahttps://www.blogger.com/profile/02977594440010163078noreply@blogger.com